one pot · from Italy · Primi & Pasta
Ingredients (for 4 people)
- 500 grams fresh ravioli with ricotta-spinach filling from the refrigerated section
- 500 grams passata (strained tomatoes)
- 1 onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 200 grams cherry tomatoes, halved
- 150 grams fresh mozzarella, cut into cubes
- 50 grams freshly grated Parmesan
- 1 teaspoon dried oregano
- 1 bunch fresh basil
- Salt
- black pepper.
Preparation
- Preheat the oven to 200°C with top and bottom heat.
- Brush a large baking dish or oven-safe pan with a little olive oil.
- Finely dice the onion and garlic and mix them in the dish with the remaining olive oil.
- Add the passata, oregano, salt and pepper and stir everything together.
- Gently place the uncooked ravioli into the tomato sauce and fold them in lightly so they are surrounded by sauce.
- Distribute the halved cherry tomatoes on top.
- Cover with aluminum foil and bake in the oven for about 25 minutes.
- Remove the foil, scatter the mozzarella cubes and Parmesan over the ravioli and bake for another 10 to 12 minutes until the cheese is melted and lightly browned.
- Before serving, sprinkle with freshly chopped basil.
- This preparation is simple and saves washing up, since everything cooks in one dish.